OVEN COOKING CHART
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature by 10° C to suit individual preferences and requirements.
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| FAN OVEN |
| TOP OVEN | ||
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| FOOD | SHELF | COOKING | SHELF | COOKING | APPROX |
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| POSITION | TEMP (°C) | POSITION | TEMP (°C) | COOK TIME (m) |
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Biscuits |
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| 1 | |||
Bread |
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| 1* | |||
Bread rolls/buns | Shelf | 1 | ||||
Cakes: | Small & Queen |
| 1 | |||
| Sponges |
| 1 | |||
| Victoria Sandwich | positions | 1 | |||
| Madeira |
| 1 | |||
| Rich fruit |
| 1 | |||
| Christmas | are not | 1 | |||
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| 1 |
| depends on size |
| Gingerbread |
| 1 | |||
| Meringues | critical | 1 | |||
| Flapjack |
| 1 | |||
| Shortbread |
| 1* | |||
Casseroles | Beef/Lamb | but ensure | 1* | |||
| Chicken |
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Convenience Foods |
| Follow manufacturer's instructions |
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Fish |
| that oven |
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| 1 | |||||
Fish Pie (potato topped) |
| 1* | ||||
Fruit Pies, Crumbles |
| 1 | ||||
Milk Puddings | shelves are | 1 | ||||
Pasta, Lasagne, etc. |
| 1 | ||||
Pastry: | Choux |
| 1 | |||
| Eclairs, Profiteroles | evenly | 1 | |||
| Flaky/Puff Pies |
| 1* | |||
Shortcrust- | Mince Pies |
| 1 | |||
| Meat Pies | spaced | 1* | |||
| Quiche, Tarts, Flans |
| 1 | |||
Patés and Terrines |
| 1 | ||||
Roasting Meat, Poultry | when more | 1* | see Roasting chart | |||
Scones |
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| 1 | |||
Shepherd's pie |
| 1* | ||||
Soufflés |
| than one is | 1 | |||
Vegetables: Baked Jacket Potatoes |
| 1 | ||||
| Roast Potatoes |
| 1 | |||
| Stuffed Marrow | used | 1 | |||
| Stuffed Tomatoes |
| 1 | |||
Yorkshire Puddings: (large) |
| 1 | ||||
| (individual) |
| 1 | |||
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* = or on a straight shelf on the oven base.
Note: Shelf positions are counted from the bottom of the oven.
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